Los Nogales Tabi-Calma
Innovation
Los Nogales Tabi-Calma
Los Nogales Tabi-Calma
| Country |
|
| Region | Huila |
| Producer | Aníbal Díaz Plazas |
| Farm |
|
| Varietal | Tabi-Calma |
| Altitude | 1870—2000 masl |
| Harvest | 2025 |
| Process | Extended Washed |
Omni Roast
a coffee that balances science, tradition, and sensory clarity. produced by Aníbal Plazas at Los Nogales farm in Pitalito, Huila, this Tabi variety is a meticulous expression of the farm’s ongoing research in fermentation and sensory development. as head of quality control and cupping, Aníbal plays a crucial role in shaping the farm’s approach to flavour - not just growing coffee, but engineering its expression.
the washed process includes a series of precision steps: selective harvesting, thermal shock, natural sugar addition, and a 90-hour controlled fermentation using pre-ferments. the coffee is then sun-dried for 15 days and rested in barrels previously used for beer, creating depth and unexpected nuance.
the result? a funky, expressive, and layered cup with rich notes of chocolate truffles, a lingering cinnamon aftertaste, and an underlying complexity that reflects the thoughtful execution behind this washed lot - a distinctive expression of what the Calma project aims to deliver.
resting our coffees
resting our coffees
cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.
resting gives the coffee space for its true character to shine.
we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.
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producer
the Los Nogales farm is a family-run farm located in El Diamante, Pitalito, where five generations of coffee farming meet a future-facing approach to quality. at the centre of the farm’s research and sensory program is Aníbal Plazas, who works closely with Oscar Hernández to develop and refine fermentation techniques.
the Calma project reflects a focus on clarity, balance, and structure - built through scientific precision, sustainable practices, and a deep respect for the land.
processing
- selective harvest: only cherries at peak ripeness are handpicked to ensure full flavour potential.
- cleaning and disinfection: cherries are rinsed with treated water to remove dirt, debris, and microbial contaminants.
- density sorting: a floatation process separates lower-density, underdeveloped beans from the high-quality selection.
- thermal shock: cherries are briefly immersed in hot (80°C) and cold (15°C) water to pasteurise and release internal sugars, enhancing fermentation.
- pulping and sugar addition: the pulp is removed, and sugars extracted from pressed coffee husks are added to increase sweetness and complexity.
- fermentation: a pre-ferment (similar to sourdough starter) is added, and the coffee ferments for 90 hours to develop layered and distinctive flavour.
- drying: beans are sun-dried for 15 days, turned regularly to ensure even drying and stable moisture.
- barrel resting: once dried, the parchment coffee is rested in repurposed beer barrels, adding subtle aromatic depth and complexity.